Ingredients

• Ingredients
  1. 2 tablespoons cooking oil
  2. 1 onion, chopped
  3. 2 parsnips, peeled and cut into thin slices
  4. 1 small celery root (about 3/4 pound), peeled and cut into 1/2-inch chunks
  5. 1 turnip, peeled and cut into 1/2-inch chunks
  6. 1 3/4 teaspoons salt
  7. 2 cups drained diced canned beets (one 15-ounce can)
  8. 1 1/2 cups drained diced canned tomatoes (one 15-ounce can)
  9. 3 1/2 cups canned low-sodium beef broth or homemade stock
  10. 3 cups water
  11. 1/4 teaspoon fresh-ground black pepper
  12. 1/2 pound kielbasa, halved lengthwise and sliced crosswise
  13. 1/3 cup plus 3 tablespoons chopped fresh dill
  14. 1/4 cup sour cream

Directions

1. In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.
2. Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill. Serve topped with the sour cream and the remaining 3 tablespoons dill.

Notes

Variation: Instead of the kielbasa, you can use the same amount of Black Forest ham, or any good smoked ham, cut into small chunks.